Hawaiian Macaroni Salad

This is da real deal bra!  I love my mom’s flavor-rich macaroni salad, but there is something compelling about this simpler island version. I almost always use avocado or olive oil-based mayo but not for this dish.





1 lbs macaroni
2 Tbs apple cider vinegar

2 carrots shredded

1/4 cup onion shredded (optional)

2 1/2 cups Mayonnaise Best Foods or Hellman’s mayonnaise (no substitutes!)

1/4 cup unsweetened coconut milk

2 tsp sug

salt substitute and pepper to taste


  1. Prepare ingredients prior to starting.
  2. Cook macaroni according to package directions. Drain well and place macaroni in a large bowl 
  3. While macaroni is still hot, sprinkle on vinegar and add carrot and onion. Toss together until well combined. Refrigerate for 15 minutes, or until cooled
  4. In a separate, smaller bowl, whisk together mayo, milk, and sugar. Fold the mayo mixture into the macaroni until all the noodles are evenly coated. Add salt substitute and pepper to taste
  5. Cover and refrigerate for at least 4 hours (best if overnight). Gently stir before serving, add a little more milk if needed, no more than a tablespoon or two

Serve with your favorite barbecue and maybe a scoop of sticky rice.